Old Fashioned Tea Cakes are a beloved Southern treat, a delicate cross between a cookie and a cake. Their subtle sweetness and tender texture make them the perfect accompaniment to a cup of coffee or a glass of iced tea. This recipe delves into the history of these classic confections and provides a step-by-step guide to baking your own batch.
A Bite of Southern History
Old fashioned tea cakes evoke a sense of nostalgia, reminiscent of simpler times and shared family moments. They were a staple in Southern kitchens, often made with simple ingredients readily available on hand. These weren’t overly sweet treats, but rather a subtle indulgence, perfect for an afternoon snack or a light dessert. Their popularity spanned generations, with cherished recipes passed down through families, ensuring that the tradition of old fashioned tea cakes lived on.
What Makes a Tea Cake Unique?
Old fashioned tea cakes distinguish themselves from cookies and cakes with their unique texture and understated sweetness. They possess a soft, tender crumb with a hint of crispiness on the outside. The flavor profile is simple yet satisfying, showcasing the richness of butter and a touch of vanilla. While vanilla is traditional, some variations incorporate lemon zest, nutmeg, or cinnamon for an added layer of flavor.
Baking Old Fashioned Tea Cakes: A Step-by-Step Guide
This recipe yields approximately 30 tea cakes and requires about 30 minutes of preparation and baking time.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 2 tablespoons buttermilk
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Granulated sugar for sprinkling
Instructions:
1. Creaming the Butter and Sugar: Cream the softened butter until light and fluffy. Gradually add the sugar, beating until well combined.
2. Incorporating the Eggs and Buttermilk: Add the eggs one at a time, beating well after each addition. Then, stir in the buttermilk until the mixture is smooth.
3. Combining Dry Ingredients: In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the vanilla extract.
4. Chilling the Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least two hours, or preferably overnight. This allows the dough to firm up and prevents the tea cakes from spreading too much during baking.
5. Rolling and Cutting: Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use a cookie cutter or a glass to cut out rounds.
6. Baking: Place the tea cakes on a greased baking sheet, sprinkle with sugar, and bake for 7-9 minutes, or until the edges are lightly golden brown.
7. Cooling: Let the tea cakes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Old Fashioned Tea Cakes:
- Use room temperature ingredients for optimal mixing.
- Don’t overmix the dough, as this can result in tough tea cakes.
- Ensure the dough is cold when rolling and cutting to prevent spreading.
- If the dough becomes too soft, return it to the refrigerator for a few minutes.
Enjoying Your Old Fashioned Tea Cakes
These simple yet delightful treats are best enjoyed fresh. Their subtle sweetness pairs perfectly with a cup of coffee or tea. They also make a wonderful addition to a dessert spread or a delightful afternoon snack.
